A dictionary of food and nutrition
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Bibliographic Information
A dictionary of food and nutrition
（Oxford paperback reference）
Oxford University Press, 2005
2nd ed
- Other Title
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Oxford dictionary of food & nutrition
Oxford dictionary of food & nutrition : a handy, non-technical guide on all aspects of diet and health
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Description and Table of Contents
Description
Intended for anyone who enjoys food, this guide is a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. With entries on food groups as diverse as shellfish (abalone, whelks) and condiments (mignonette, salsa) and clear explanations of technical terms, such as hyperalimentation and Zeocarb, the dictionary is the most comprehensive of its kind. The wide spread of entries makes it an ideal reference guide for consumers, cooks, and students and practitioners in the fields of catering, home economics, food technology, food science, nutrition, and health care.
Table of Contents
- PREFACE
- A-Z DICTIONARY OF FOOD AND NUTRITION
- APPENDICES
- I. Units of measurement
- II. Estimated average requirements for energy
- III. EU Population Reference Intakes (PRI) of nutrients
- IV. UK Reference Nutrient Intakes (RNI)
- V. US Recommended Daily Amounts (RDA) of nutrients
- VI. Labelling reference values for vitamins and minerals, EU
- VII. Desirable ranges of weight for height for adults
- VIII. Food additives permitted within the European Union
- IX. The vitamins
- X. Fatty acids commonly found in foods
by "Nielsen BookData"
